These Creamy Lemon Cheesecake Bites have a silky smooth texture with a sweet and tangy lemon flavor. In addition, the bright flavor of the lemon pairs beautifully with the creamy cheesecake. I like to top them with some fresh strawberries. Other berries like raspberries, blueberries or blackberries are delicious as well!
I make this cheesecake in a 9″ x 13″ baking pan and bake it in a water bath. The water bath helps the cheesecake to bake slowly allowing for a creamy texture. Once it is completely cooled, I cut it into little squares, top with my favorite fruit topping, and serve. I prefer to make this cheesecake the day before I plan on serving it so it has plenty of time to cool. By cooling it properly, it becomes much easier to cut it into squares.
Creamy Lemon Cheesecake Bites are a great Addition to a Dessert Buffet
These Creamy Lemon Cheesecake Bites are always a hit! Serve them on their own or incorporate them into a dessert buffet along with my Flourless Raspberry Chocolate Chunk Brownies and buttery Jan Hagel cookies. Offering a nice variety of textures and flavors is optimal when putting together a dessert buffet. I like to offer small bites as it allows everyone to try a little taste of everything without feeling guilty.
You can Substitute Lower-fat Cream Cheese for Regular
These Creamy Lemon Cheesecake Bites can be made with full fat cream cheese or Neufchatel (1/3-less-fat cream cheese). However, don’t use fat free cream cheese! Neufchatel (1/3-less-fat cream cheese) is a natural product and is an easy way to cut a few calories, yet still enjoy a decedent dessert.
This cheesecake freezes well. I’ve individually frozen the cheesecake squares in the past. They are great to serve when unexpected guests arrive or when I just don’t feel like making a dessert.